Put oven rack in the lower-middle position. Preheat oven to 350. Grease a 9 x 5 loaf pan and dust with flour. Whisk flour, sugar, soda, salt, and nuts/chips together in a large bowl. In another bowl, mix together bananas, yogurt, eggs, butter, and vanilla. Fold wet mix into the dry mix until just combined. The batter will be thick and chunky, but shouldn't have any streaks of white flour.

(bananas are disgustingly slurpy when you thaw them from a freezer!)

Bake until golden, and the cake test is clean (about an hour). Cool in the pan for 5 minutes or so before turning out unto a wire rack. And, as much as you hate to wait, the bread is better if you give it several hours to cool before you cut into it -- something to do with the flavours needing some alone.

*********************************************************Now for the contender: banana cake. This recipe comes from Joann, a.k.a. Max's mom. Apparently she wouldn't dream of wasting her ripe bananas on a loaf of bread. After partaking of her banana cake, I can see why -- I think I'm converted.